Tuesday, 8 April 2014

Chinese Soup Recipes Biography
Source(google.com.pk)Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomme. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream;cream soups may be thickened with béchamel sauce and veloutes are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg,rice,lentils,flour and grains many popular soups also include carrots and potatoes.Types Of Soup:Egg drop soup is a light Chinese soup.Ginseng soup is very popular in China and Korea; samgyetang (ginseng-stuffed chicken in broth) is considered a Korean national dish.Steamboat is a communal soup of meat, seafood, and vegetables dipped and cooked in hot broth on the tabletop.Miso soup is a light broth containing miso. It is usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions.Shark fin soup is a Chinese soup made with shark's fin, crab meat and egg that is often served in banquets.Dried tofu skin soup With Shiitake mushrooms and dried oysters. Base of soup from pork ribs and/or chicken broth.The Asian soup noodle is a large portion of long noodles served in a bowl of broth. In comparison, western noodle soup is more of a soup with small noodle pieces. The former dish is dominated by the carbohydrate while the latter dish is dominated by the soup liquid.Pho is a Vietnamese staple noodle soup. Its broth is made from boiling beef bones, ginger, and sweet spices (star anise, cinnamon, and cloves) over many hours.Ramen is a Japanese noodle soup that comes in several varieties.Thukpa is Tibetan noodle soup, that is more or less the staple (along with butter tea and tsampa).Udon soup has thick, soft noodles in a light broth. There are many varieties with different noodles and toppings.Egg Drop SoupIngredients:Servings:2-3Units: US | Metric2 (13 3/4 ounce) cans chicken broth1 tablespoon cornstarch1 egg, beaten1 scallion, slicedDirections:1Reserve 2 tablespoons of broth. Set aside.2In saucepan, heat remaining broth to boiling. Mix cornstarch with the reserved broth. Stir into hot broth.3Slowly add egg, stirring gently. Sprinkle with scallion.Chicken and Sweetcorn SoupIngredients:Servings:4Units: US | Metric1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)500 ml water1/2 chicken stock cube, dissolved in small amount water200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)2 eggs, beaten3 spring onions, finely slicedsaltpepperDirections:1Boil water.2Add creamed style corn and add the dissolved chicken stock and stir.3Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.4Bring back to the boil.5Take the soup off the element and let it cool for 15 seconds.6Slowly add the beaten egg in a thin stream whilst stirring all the time.7Add salt and pepper to taste.8Serve in soup bowls and sprinkle with spring onions.